Creamy Celeriac, Mustard & Ham Hock Soup Recipe
Introduction
This creamy celeriac, mustard & ham hock soup is a comforting and flavorful dish perfect for chilly days. The combination of tender ham, sweet apple, and tangy mustard creates a rich and satisfying bowl of warmth.
Ingredients
- 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg
- 2 bay leaves
- 1 tbsp olive or rapeseed oil, plus extra to serve
- 1 large onion, halved and sliced
- 1 eating apple (such as Braeburn), cored and cut into chunks
- 1 large celeriac, washed and cut into chunks (or peeled if very dirty)
- 100g crème fraîche, plus extra to serve
- 2 tbsp Dijon mustard
- Crusty bread, to serve
Instructions
- Step 1: Place the ham hock in a large pan with the bay leaves. Cover with water, bring to a boil, then reduce the heat and simmer over low-medium heat for about 2 hours until the meat is very tender. Add more water as needed during cooking. Alternatively, cook the ham hock in a pressure cooker for 30 minutes. Remove the ham, strain the stock into a jug, discard the rind, shred the meat, and set it aside.
- Step 2: In the same pan, heat the oil over medium heat. Add the sliced onion and cook for 10 minutes until softened. Add the apple chunks and celeriac pieces. Taste the ham stock; if it’s very salty, dilute it with some water. You will need approximately 1 litre of liquid in total—freeze any leftovers for future use. Pour the stock into the pan, bring to a simmer, and cook for 20 minutes until the celeriac is very tender.
- Step 3: Stir in the crème fraîche and Dijon mustard. Use a hand blender to blitz the soup until smooth. Taste and adjust seasoning if needed.
- Step 4: Warm the shredded ham hock in a pan or microwave. Serve the soup with a swirl of crème fraîche, a drizzle of good olive oil, and a pile of warm ham hock. Accompany with crusty bread or a ham and cheese toastie for dunking.
Tips & Variations
- Use a pressure cooker to reduce cooking time when preparing the ham hock stock.
- If you prefer a thinner soup, add extra stock or water to reach your desired consistency.
- Try substituting the apple with a pear for a slightly different sweet note.
- Leftover ham hock can be frozen for up to two months—perfect for quick future meals.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened. Freeze any extra ham hock separately for up to two months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use smoked ham hock instead of unsmoked?
Yes, you can use smoked ham hock, but it will add a smokier flavor to the soup. Adjust seasoning accordingly to balance the smokiness.
What can I use if I don’t have celeriac?
You can substitute celeriac with peeled celery root or parsnips, though the flavor will vary slightly. These alternatives will still provide a similar texture and earthiness.
Print
Creamy Celeriac, Mustard & Ham Hock Soup Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
Description
A rich and comforting creamy celeriac soup enhanced with tangy mustard and savory shredded ham hock. This hearty soup balances sweetness from apple and creaminess from crème fraîche, perfect as a warming starter or light meal, served with crusty bread or as a base for a ham and cheese toastie.
Ingredients
Soup Stock and Meat
- 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg
- 2 bay leaves
Soup Base
- 1 tbsp olive or rapeseed oil, plus extra to serve
- 1 large onion, halved and sliced
- 1 eating apple (Braeburn preferred), cored and cut into chunks
- 1 large celeriac, washed and cut into chunks (peeled if very dirty)
- about 1 litre ham stock (made from ham hock) diluted with water if necessary
Finishing Touches
- 100g crème fraîche, plus extra to serve
- 2 tbsp Dijon mustard
- Crusty bread, to serve
Instructions
- Cook the Ham Hock: Place the ham hock and bay leaves in a large pan and cover with water. Bring to a boil, then reduce heat and simmer gently for 2 hours until the meat is very tender. Add water as necessary to keep the ham submerged. Alternatively, use a pressure cooker to cook the ham hock for 30 minutes. Once cooked, remove the ham and strain the stock into a jug. Discard the rind, shred the meat finely, and set aside.
- Sauté the Vegetables: In the same pan, heat 1 tablespoon of olive or rapeseed oil over medium heat. Add the sliced onion and cook for 10 minutes until softened. Add the apple and celeriac chunks to the pan.
- Simmer the Soup: Check the flavor and saltiness of the ham stock. If too salty, dilute with water. You should have about 1 litre of liquid. Pour the stock into the pan with the vegetables and bring to a simmer. Cook for 20 minutes or until the celeriac is very tender.
- Blend the Soup: Stir in 100g of crème fraîche and 2 tablespoons of Dijon mustard. Use a hand blender to blitz the soup until smooth and creamy. Adjust seasoning with salt and pepper if needed.
- Reheat the Ham: Warm the shredded ham hock gently in a pan or microwave to serve.
- Serve: Ladle the soup into bowls and top with a swirl of extra crème fraîche and a few drops of good-quality olive oil. Add a generous pile of warm shredded ham hock on top or on the side. Serve with crusty bread or use the meat for a ham and cheese toastie for dunking. Leftover ham hock can be frozen for up to two months.
Notes
- If using a pressure cooker, cooking time for the ham hock reduces to 30 minutes.
- The soup stock can be frozen and reused for making more soup or risotto.
- Add water to dilute the stock if it tastes overly salty before using it in the soup.
- For a vegetarian version, omit the ham hock and substitute with vegetable stock and smoked paprika for richness.
- Crusty bread is ideal for serving to soak up the creamy soup.
- Leftover ham hock meat freezes well for up to two months.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: celeriac soup, ham hock soup, creamy soup, mustard soup, British soup, winter soup, comfort food
